Ingredients: 500g flour, 7g salt, 65438+ 0.5kg vegetable oil, 250g water (cold).

1. Take 500 grams of flour, add 7 grams of salt and 250 grams of cold water to mix the flour and shake it repeatedly.

2. After a while, cut the soup into 10 pieces and knead it into dough for later use.

3. Put vegetable oil 1.5 kg (about half a kg actually) in the pot and heat it to 80% heat. Take a piece of dough, press it into a round cake, poke a hole in it with your fingers, stretch it first, then knead it into a round strip the thickness of chopsticks, then roll it into several layers, pull it down, hang long chopsticks and spread it out, fry one end with oil, and lift it after foaming.

4. Fry the other end until bubbles appear, then put it in the middle, swing the chopsticks back and forth by hand, fry them slightly, then add all the oil, stagger the two chopsticks, take out the chopsticks, clamp them together to avoid separation, take them out when they are golden yellow, and put them in a big round plate to form a multi-layer cylinder. It is characterized by Huang Liang color, beautiful shape, crisp and salty taste.